SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Provided by ivan zeta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
- Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g
PENNE ALLA CARBONARA
Make and share this Penne Alla Carbonara recipe from Food.com.
Provided by A la Carte
Categories Penne
Time 24m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper.
- Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan.
- Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly.
- Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly.
- Finally add the remaining Parmesan and serve.
Nutrition Facts : Calories 378.4, Fat 19.8, SaturatedFat 9.7, Cholesterol 230.7, Sodium 376.4, Carbohydrate 35.8, Fiber 4.7, Sugar 0.3, Protein 15.1
SPAGHETTI ALLA CARBONARA
Steps:
- Bring a pot of water to a boil to cook the pasta. Add the salt to the water.
- In a medium mixing bowl, whisk together the egg, egg yolk, Parmesan, pecorino, and pepper and whisk for 3 to 4 minutes or until it is thick and creamy.
- In a medium saute pan, render the pancetta until crispy. Remove pancetta from pan and place on a paper towel to remove excess fat.
- Add the pasta to the boiling water and cook until al dente. Strain the pasta, do not rinse, and add the hot pasta to the bowl with the egg mixture. Fold the egg mixture and pasta together for 30 seconds. It is very important that the pasta be very hot when added to the egg mixture, so that the heat of the pasta cooks the eggs. Fold the pancetta into the pasta.
- Garnish with grated pecorino Romano and extra black pepper.
PENNE A LA CARBONARA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
- In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
- In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.
SPAGHETTI ALLA CARBONARA
Steps:
- Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
- Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.
CLASSIC CARBONARA WITH PANCETTA
This is the classic version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped Italian parsley.
Provided by KMOMMYZ
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside.
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm.
- Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm.
- Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels.
- Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 838.1 calories, Carbohydrate 62 g, Cholesterol 263.9 mg, Fat 53.4 g, Fiber 3.7 g, Protein 31.2 g, SaturatedFat 26.1 g, Sodium 870.8 mg, Sugar 4.3 g
PENNE ALL' ARRABBIATA
I love this recipe! I make it often and enjoy it with a tossed green salad, Italian garlic bread and a glass of wine! One of our favorites and so easy to do! Make sure you toss the pasta immediately with the sauce so the pasta will not stick. Bon Appetito!
Provided by Bev I Am
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- While heating the water to cook pasta, heat the oil in a large saute pan over medium-high heat.
- Add onion and saute until soft and beginning to color, about 5 minutes.
- Add garlic, salami, and red pepper flakes, saute until salami caramelizes, 5-7 minutes.
- Add tomatoes, tomato paste, brown sugar and vinegar.
- Reduce heat and simmer until slightly thickened, 10-15 minutes.
- Season to taste with salt and pepper.
- Once the water is boiling for pasta, cook pasta to al dente.
- Drain pasta, reserving 1/4 cup liquid to thin the sauce, if necessary.
- Transfer sauce to a larger shallow bowl.
- Add the drained pasta, torn basil, and Parmesan to the sauce (tearing the basil won't discolor it like cutting does); toss to coat.
- Serve pasta immediately.
PASTA CARBONARA
If you can boil water, then making pasta carbonara is just a hop, skip, and a jump away. A quick dinner made from six everyday kitchen staples, carbonara is a comfort food standby in Italian kitchens for good reason. As the spaghetti cooks, you'll crisp up some pancetta in a skillet, whisk together eggs and cream on the side, and then toss it all together with and grated Parmesan to create a silky, creamy pasta that is perfect for any day of the week.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and pancetta over medium; cook, stirring occasionally, until crisp and browned around edges, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. In a medium bowl, whisk together egg, yolks, and cream; season lightly with salt and pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water 1 minute less than package instructions. Drain, reserving 1 1/2 cups pasta water. Add 1 cup pasta water to skillet; bring to a boil. Add pasta and cook, stirring, until reduced slightly, about 2 minutes. Remove from heat.
- Slowly add egg mixture to pasta, stirring, until sauce thickens and clings to pasta. Stir in cheese and pancetta; season generously with pepper and serve immediately with more cheese.
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